{"id":6955,"date":"2020-11-24T01:12:23","date_gmt":"2020-11-24T01:12:23","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=6955"},"modified":"2020-11-24T01:12:23","modified_gmt":"2020-11-24T01:12:23","slug":"nl96j82l7bp6y3b-z4msf-w67lf-wzcz4-knsz4-pyh5d","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=6955","title":{"rendered":"Beef Stroganoff"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">2-1\/2 lb. Sirloin tips or round steak<br \/>1 can mushrooms and juice<br \/>1-1\/2 cup beef boullion<br \/>1 tbsp. Worchestershire sauce<br \/>several drops tabasco sauce<br \/>1 onion, chopped fine<br \/>1 clove garlic, minced<br \/>salt and pepper to taste<br \/>1\/2 pint sour cream<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Cut meat into finger like strips, dredge in flour to which salt and pepper have been added. Brown quickly in hot fat. Remove meat from pan. Cook onion and garlic until slightly transparent. Return meat to pan, adding remaining ingredients and simmer until meat ls tender, about 1-1\/2 hr. Add sour cream when mixture ls slighUy cooled. Use heavy skillet for cooking. Serve over hot rice. This can be made the night before but should be removed from refrigerator 3 to 4 hours before serving to prevent curdling. Heat over low flame slowly.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1606180292694-TTJ2A74YK56RJI1GR55E\/26.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2-1\/2 lb. Sirloin tips or round steak1 can mushrooms and juice1-1\/2 cup beef boullion1 tbsp. Worchestershire sauceseveral drops tabasco sauce1 onion, chopped fine1 clove garlic, mincedsalt and pepper to taste1\/2 pint sour cream Cut meat into finger like strips, dredge in flour to which salt and pepper have been added. Brown quickly in hot fat&#8230;.<\/p>\n","protected":false},"author":0,"featured_media":6956,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[24],"class_list":["post-6955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-our-favorite-recipes-yellow-1957"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/6955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6955"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/6955\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/6956"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}